Chocolate, Almond And Apricot Biscotti

• 1 large egg, at room temperature
• 1/2 cup brown sugar
• 1/2 cup, plus 1/3 cup plain flour
• 1/3 cup cocoa powder
• 1/3 cup blanched almonds, toasted
• 1/2 cup dried apricot halves, coarsely chopped

1. Preheat oven to 350u0b0F. Line a baking sheet with parchment.
2. Using an electric mixer, beat egg and sugar in a bowl until light and creamy. Add flour and cocoa; stir to combine. Add almonds and apricot; stir to combine. Turn out onto a lightly dusted work surface; knead for 2 minutes.
3. Shape dough into a 12-inch log, about 2 inches thick. Place on prepared sheet tray. Bake for 20 minutes or until firm to the touch. Remove from oven. Cool.
4. Reduce oven temperature to 300u0b0F. Using a serrated knife, cut log diagonally into 1/3-inch slices. Return to prepared tray.
5. Bake, turning once, for 20 minutes or until biscotti are crisp. Cool on trays (biscotti will firm). Serve.

egg, brown sugar, flour, cocoa powder, blanched almonds, apricot halves

Taken from recipes-plus.com/api/v2.0/recipes/21269 (may not work)